I’ve been waiting for a rainy day to tell you about this bread, and though today fits the quintessential dreary, wet spring day, I am a bit ashamed I’ve waited so long to share. I’m sure you all are familiar with the concept of no-knead bread, the kind that prefers to let bread get its crackly crust and incredible flavor from the tiniest smidge of yeast and a long, slow fermenting rise. I hail Jim Lahey as the king of this wondrous feat, I mean, us moms over here don’t have spare time to intensely knead bread for our dinner everyday. This concept is a game changer. It’s been insanely popular on the blogosphere for the last 7+ years, but today I would like to present my riff on the classic: a no-knead loaf filled with caramelized onion goodness and gooey pockets of goat cheese — I’m clearly not subtle when it comes to the things I like, cough, caramelized onions and goat cheese, cough.
Regardless of how un-hands-on no-knead bread might be, it still does take some foresight to plan out. When I mentioned above that a no-knead loaf needs a long, slow rise, I’m talking 24-hours. Lahey’s recipe calls for an 18-hour rise, so for those thinking I’m trying to kill you with an extra 6-hours, well, I’ve got your back. 18-hours is an odd length to time-out. When to start making the bread, and then letting it slowly rise, making sure you factor in enough time for the quick second 15-minute rise as well as bake time so that everything can be prepared and ready to eat when your husband steps through the front door ready to get his chow on. (Just to be realistic here, men should give you extra brownie points your house now smells like an angelic bread revival when he steps inside regardless of how “on time” or not your bread might be. But I digress.) 18-hours, whether you work out of the home or in the home can be challenging to time perfectly so I stretched it out, after all, isn’t the long rise where this bread grabs hold of its shekinah glory?